So, attempt #2 was much better. I used KAAP instead of KABF, which made a noticable difference in how the dough handled, and moving to the bottom rack improved the bake. Next time, I think I'll add a parbake, and maybe post some pictures...

Based on my last comment and Steve's method of letting dough rest, a few weeks ago when I cooked pie, I tested 2 batches of my dough. Resting 24 hours, one in the refrigerator, the other on the countertop, same ingredients.

I had identical results, taste, oven bounce, texture, etc. But the room temperature dough rolled out much, much easier.

First of all, A HUGE THANK YOU to this entire community for even existing! Stumbling onto a recipe to recreate the Village Inn Pizza Parlour of my youth has absolutely made my year!

I've made the DKM crust several times now, with pretty great success. I had been using King Arthur Bread Flour so far, as I wasn't able to pin down a source for High Gluten flour. But today I found one! So as soon as I get my hands on an appropriate container, I'll be going to buy the 50lb bag of flour at our local Cash & Carry. Thank you to rsimon719 for the suggestions on large containers. I've already ordered a Vittles Vault.

I got the nice bubbles and layers, but had a problem: My one remaining question is regarding the way my dough browned....or rather didn't. Rather than turning a nice golden brown, it stayed white and dried out into the consistency of a hard, old, biscuit. I suspect this is probably due to two different reasons:

1. I didn't know how to properly "grease" my pizza pan. Unfortunately I only had non-stick pizza pans on hand, so I gave them a quick dousing of cooking spray. In retrospect, I should probably invest in non-stick pans and grease with olive oil. Thoughts?

2. I also used Canola Oil instead of Vegetable oil. Can this make a difference? The smoke point of Canola Oil is much higher than Vegetable Oil, so I thought that would actually keep more of it in the crust and give it a chance to brown. I did notice a great deal of vapor/smoke coming off of the crust after the par bake. I assumed it was just water vapor, but perhaps it was the oil smoking out. I read one comment that mentioned increasing the fat content of the dough to get the crispy, golden-brown, results...but doesn't this mess-up the consistency of the dough?

Any advice would be greatly appreciated!

And finally one other BIG question for my personal situation: My family recently discovered that we all suffer from a strange genetic form of Kidney Disease. We're all going to make it, but it means we have to cut down our salt intake. Can the salt in this recipe be reduced at all without harming the results?

First of all, A HUGE THANK YOU to this entire community for even existing! Stumbling onto a recipe to recreate the Village Inn Pizza Parlour of my youth has absolutely made my year!

I've made the DKM crust several times now, with pretty great success. I had been using King Arthur Bread Flour so far, as I wasn't able to pin down a source for High Gluten flour. But today I found one! So as soon as I get my hands on an appropriate container, I'll be going to buy the 50lb bag of flour at our local Cash & Carry. Thank you to rsimon719 for the suggestions on large containers. I've already ordered a Vittles Vault.

I got the nice bubbles and layers, but had a problem: My one remaining question is regarding the way my dough browned....or rather didn't. Rather than turning a nice golden brown, it stayed white and dried out into the consistency of a hard, old, biscuit. I suspect this is probably due to two different reasons:

1. I didn't know how to properly "grease" my pizza pan. Unfortunately I only had non-stick pizza pans on hand, so I gave them a quick dousing of cooking spray. In retrospect, I should probably invest in non-stick pans and grease with olive oil. Thoughts?

2. I also used Canola Oil instead of Vegetable oil. Can this make a difference? The smoke point of Canola Oil is much higher than Vegetable Oil, so I thought that would actually keep more of it in the crust and give it a chance to brown. I did notice a great deal of vapor/smoke coming off of the crust after the par bake. I assumed it was just water vapor, but perhaps it was the oil smoking out. I read one comment that mentioned increasing the fat content of the dough to get the crispy, golden-brown, results...but doesn't this mess-up the consistency of the dough?

Any advice would be greatly appreciated!

And finally one other BIG question for my personal situation: My family recently discovered that we all suffer from a strange genetic form of Kidney Disease. We're all going to make it, but it means we have to cut down our salt intake. Can the salt in this recipe be reduced at all without harming the results?

Cheers!

post a pic james...i`ll help you with this.for now, use corn oil and a salt substitute...we don`t want to kill you and your family.

Ezzo pepperoni... unfortunately there's only one place to get it online (pennmac.com) and their prices are high. I found another brand in my grocery store called Fiorucci which I sliced myself. It too cups nicely. Look for a pepperoni in a collagen casing.